To Roast Garlic (this can be done days a head of time): Preheat oven to 400 degrees. Peel most of the loose, papery, outer layers off the garlic. Leave the head itself intact with all of the cloves connected. Trim about 1/4-inch off the top of the head of garlic to expose the tops of the garlic cloves. Drizzle about 1 teaspoon of olive oil over the exposed surface of the garlic. Wrap the garlic in foil and roast in the oven for 30-35 minutes. You can tell when it is done, because the cloves will be so soft that you can easily squeeze them out of the paper.

For the Pizza: Preheat oven to 425 degrees. In a medium skillet over medium heat, melt 1 Tablespoon of unsalted butter. Finely chop 6 or 7 of the roasted garlic cloves and add to the melted butter. Saute for one minute. Add the flour and whisk until blended; cook for 2 minutes, stirring frequently. Slowly whisk in the evaporated milk and pepper. Cook until reaches desired thickness. This will happen really fast. If it gets too thick for your liking, you can always add some more milk. Remove from heat and stir in the grated Parmesan cheese.

Spread white sauce over both flatbreads. Top each with chopped spinach, chopped red bell pepper and sliced cooked chicken. Sprinkle grated Monterey cheese over the top and sprinkle with desired herbs. Bake for 5-10 minutes or until cheese is melted and bubbly. Slice and serve. Serves: 2